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Ingredients40 m servings 232 cals
Original recipe yields 6 servings
- Place red bell pepper and onion in a large frying pan over medium heat. Add olive oil. Cook and stir until onion becomes translucent, about 5 minutes. Add eggplant and squash; cover and cook until tender, about 5 minutes more. Add pinto beans and capers. Cook until heated through, about 5 minutes. Add rice. Stir well and add mustard seeds, garlic, pepper flakes, cumin, cilantro, and salt.
Per Serving: 232 calories; 3.6 g fat; 43.6 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 381 mg sodium. Full nutrition